In this week's Cook the Book pick, Barefoot Contessa Back to Basics, Ina Garten confesses to not really liking cold wild rice. This recipe is the perfect compromise, with all the fixin's of a rice salad but served piping hot and buttery.
Bursting with fruits and nuts, this unusual side dish is reminiscent of a North African couscous or a Persian pilaf. Green grapes and toasted pecans add texture, and the juice and zest of an orange give moisture and zing.
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